Zuppa Di Ceci
-
15Prep Time Minutes
-
70Total Time Minutes
-
11Number of Ingredients
-
4Servings
In large saucepan set over medium-high heat, add 7 mL oil. Add onions, half the rosemary and smashed garlic; cook, stirring occasionally, for 3 or 4 minutes or until onions have softened.
Stir in tomato sauce, chickpeas, tomato paste and chicken broth. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes or until chickpeas are softened and mixture has thickened slightly.
Meanwhile, preheat oven to 375°C.
Transfer half the soup to large bowl. Using immersion blender, purée soup in saucepan until creamy. Transfer soup in bowl back to saucepan and stir to combine.
In medium bowl, toss bread with 7 mL oil. Add remaining rosemary, season with salt and toss to coat. Arrange on parchment paper–baking sheet and bake, turning once, for 10 to 15 minutes or until golden brown.
Divide soup among four bowls and garnish with toasted bread, remaining basil and remaining oil.
Zuppa Di Ceci